Nepali (india) Mango Chutney

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 4 mangoes, slightly under ripe (3 lbs)
• 3/4 lb brown sugar
• 2/3 teaspoon cumin seed
• 1 teaspoon coriander seed
• 1/4 teaspoon cardamom
• 1 teaspoon red pepper
• 1/2 teaspoon turmeric
• 1 1/2 teaspoons ginger paste
• 1/2 teaspoon clove
• 16 ounces vinegar
• 2 teaspoons garlic paste (minced will do)
• 1 onion, finely chopped

Recipe

• 1 peel the mango with knife (good result with potato peeler).
• 2 evenly sprinkle the sugar over mango and leave for sometime in cool place (for better result leave 12 hours).
• 3 heat the pan. roast the cumin, coriander and cardamom. add everything else and bring to simmer for about.
• 4 2-3 hours on low heat, stirring from time to time, until the mango becomes translucent and the liquid has.
• 5 almost evaporated, leaving behind a thick syrup.
• 6 remove from heat.
• 7 let it cool and put into jars using good canning tecnique, using a funnel. store in cold place an enjoy the mango chutney in coming.
• 8 weeks.